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Cinnamon Raisin Bread Recipe

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★★★★★

4.7 from 140 reviews

This Cinnamon Raisin Bread recipe yields a soft, aromatic loaf featuring plump raisins and crunchy pecans, perfectly spiced with cinnamon. Made using a simple no-knead dough and baked in a preheated Dutch oven, the bread develops a crispy crust and tender crumb. Ideal for breakfast or as a sweet snack, this homemade bread combines the warmth of cinnamon with the natural sweetness of raisins and a nutty crunch for a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour, plus 2-4 tbsp extra for handling dough
  • 1 tsp instant yeast
  • 1 tbsp granulated sugar (white, coconut, brown, or date sugar)
  • ½ tsp sea salt
  • ½–1 tsp cinnamon

Add-ins

  • 1 cup raisins (any variety)
  • ½ cup chopped pecans

Wet Ingredients

  • 1 ½ cups hot water (hot tap water, not scalding)

Instructions

  1. Combine Dry Ingredients and Add-ins: In a large bowl, mix the 3 cups of all-purpose flour, instant yeast, sea salt, cinnamon, raisins, sugar, and chopped pecans until evenly distributed.
  2. Add Hot Water: Measure 1 ½ cups of hot tap water (just hot, not boiling) and pour it into the dry ingredients. Stir until the dough comes together fully and there are no pockets of flour remaining.
  3. First Rise: Cover the bowl with plastic wrap and place it in a warm spot to rise for 3-4 hours, with a minimum of 2 hours and up to 8 hours allowed for optimal fermentation and air pocket development.
  4. Prepare Oven and Dutch Oven: Near the end of the rising time, preheat your oven to 425°F (220°C) and place an empty Dutch oven with its lid inside the oven to heat thoroughly.
  5. Shape the Dough: Remove the plastic wrap from the dough. Sprinkle 2-4 tablespoons of extra flour over the dough just enough to bring it together gently into a ball shape without kneading, preserving the air pockets created during the rise.
  6. Transfer to Dutch Oven: Using oven mitts, carefully take the hot Dutch oven out of the oven. Place the dough ball directly into the ungreased and unlined Dutch oven.
  7. Bake with Lid On: Cover with the lid and bake the bread at 425°F for 30 minutes. This traps steam and helps the bread rise beautifully while forming a crust.
  8. Bake with Lid Off: Remove the lid and continue baking for an additional 15 minutes to brown the crust and make it crispy.
  9. Cool and Serve: Carefully remove the bread from the Dutch oven and place it on a cutting board. Allow it to cool before slicing, or enjoy it warm fresh from the oven.

Notes

  • Using hot tap water is crucial; water should be warm enough to activate the yeast without killing it.
  • Do not knead after the initial rise to keep the dough airy and light.
  • The Dutch oven must be very hot to create steam and help develop a crispy crust.
  • Feel free to adjust cinnamon amount to taste, and experiment with different types of raisins or nuts.
  • Allow bread to cool properly to achieve clean slices and better texture.

Keywords: Cinnamon Raisin Bread, Homemade Bread, No-Knead Bread, Dutch Oven Bread, Sweet Bread, Breakfast Bread, Raisin Nut Bread

Find it online: https://bakedbylisa.com/cinnamon-raisin-bread-recipe/